Finger Cake Recipe

  • 1/4 pound margarine
  • 1 cup flour
  • 2 tablespoons powdered sugar
  • 1/2 cup chopped nuts
  • 8 ounces cream cheese
  • 2/3 cup powdered sugar
  • 9 ounces cool whip (divided inch 1/2)
  • 2 boxes pistachio pudding mix
  • 2 1/2 cups milk
Mix margarine, flour, powdered sugar and nuts. Put into 9"x13" pan. Bake @ 350° for 10-12 min. Let cool. Mix cream cheese, 2/3 C. powdered sugar & 1/2 cool whip. Spread over crust. Mix pudding and milk well. Spread over cream cheese. Top with remaining cool whip. Sprinkle with nuts and refrigerate.
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